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MethodChill a jug in the freezer. Heat the double cream, vanilla pod and seeds and 100 g of the sugar in a saucepan until it begins to boil. Take the pan off the heat, add the soaked gelatine leaves and basil, and whisk until well-combined.

Pass the mixture through a fine sieve into the chilled jug. Refrigerate again and whisk every five minutes until the mixture begins to set. Pour the mixture into dariole moulds and chill for at least two hours.

Mix the summer berries with the remaining 10 g sugar. To serve, put the dariole moulds into a bowl of hot water for a few seconds to loosen the panna cottas. Turn out onto serving plates and garnish with berries.

Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach around 780 – 800 degrees Celsius).

Set the bowl inside a larger bowl of iced water and whisk again until cool.

Whisk in the cayenne pepper and lemon juice. Set aside until completely cold.

Whisk one-third of the whipped cream into the cooled egg mixture.

Carefully fold in the remaining cream and then the Baileys.

Spoon the mixture into a 1.2 kg loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid.

When ready to serve, dip the loaf tin into hot water to loosen the parfait from it.

Run a blunt knife around it, then turn it out onto a long rectangular plate.

To serve, slice the parfait and serve with caramel sauce or vanilla cream. Sprinkle with chopped roasted nuts and dust with cocoa powder.

Tip: Instead of egg, vegetarians can use a mixture of chocolate (bar) and milk cooked together.